This Kale Avocado Salad is packed with nutritious flavor from fresh kale, creamy avocado, and protein-packed white beans. All topped with a homemade Lemon-Dijon dressing!
Course Salad
Cuisine American
Keyword Delicious Everyday, kale avocado salad, kale salad with avocado, kale white bean salad, massaged kale salad
Combine all of the dressing ingredients together in a bowl
Mix until combined and set aside until ready to serve.
Wash and dry the kale. Add it to a large bowl.
Drizzle the kale with olive oil and sprinkle with salt.
Take your hands and massage the kale for a couple of minutes. This will release the bitterness that kale can have.
Make the salad: pour the dressing over the kale, followed by white beans, sunflower seeds, salt, and black pepper. Toss the salad.
Add sliced avocado on top and enjoy!
Notes
If you don’t like kale you can replace it with spinach, romaine, spring mix, and butter lettuce. Any lettuce will work with this recipe.
Some optional add-ins: tomatoes, radishes, croutons, beets, shredded carrots, bacon crumbles, or nuts.
This recipe is inspired by the famous kale salad at Erewhon Market in Los Angeles.
You can make the salad in advance but do not toss in the dressing until ready to serve. Otherwise, the kale can get soggy.
To make this salad for meal prep: you can prepare the kale, white beans, and dressing in advance. Wash and dry the kale. Massage with olive oil and salt. Add the kale to an airtight container and place it in the fridge or until ready to use.
Drain and rinse the white beans. Pour the beans into an airtight container and place in the fridge until ready to use.
Make the dressing and store that in the fridge for up to 4 days. Do not cut the avocado slices until you’re ready to serve.
I have tried using stone-ground mustard instead of Dijon in the dressing and it was delicious. This recipe is versatile.